Batter:
1 c Sugar
1/3 c Butter; melted
1 ts Lemon extract
1/4 c Lemon juice
2 Eggs
1 1/2 c All-purpose flour
1 ts Baking powder
1 ts Salt
1/2 c Milk
1 Lemon; grated rind -OR-
1/2 ts Lemon oil
1/2 c Pecans; chopped (optional)
Topping:
1/2 c Confectioners' sugar
1/4 c Fresh lemon juice
Combine sugar, butter, extract and juice. Beat in eggs, one at a
time, till smooth. In a separate bowl, mix flour, baking powder and
salt. Stir in the wet ingredients alternately with the milk. Add
the lemon rind (or oil) and pecans (if using). Pour batter into a
greased 4-1/2 x 8-1/2" loaf pan. Bake for about 1 hour, or until a
toothpick comes out clean.
Topping:
Dissolve sugar in lemon juice over low heat. Pierce top of hot loaf
in several places with a sharp knife. Pour topping over crust. Let
loaf cool in pan for 1 hour. Remove from pan, wrap in foil and let
set for 24 hours for flavors to mature.
From King Arthur's 1993 Spring Summer Catalog.
Formatted for MM by Mike Diehl M.Diehl1, RTBH21A@PROCOM
